Introduction

For a video demonstration of this recipe, and many other delicious dishes, "like" me on Facebook at http://www.facebook.com/ColleensKitchen1
For a video demonstration of this recipe, and many other delicious dishes, "like" me on Facebook at http://www.facebook.com/ColleensKitchen1

Directions

Combine the herbs de provence, sea salt, and a few cranks of freshly ground black pepper. Rub the mixture into all sides of the raw flank steak, ensuring it is evenly coated. Grill on an outdoor or indoor grill for 8-9 minutes on each side on low heat for medium done-ness. Remove from heat and let sit for 5 minutes to allow the juices to settle.

Whisk together the olive oil and balsamic vinegar. Brush the mixture over both sides of the mushrooms then toss the remaining mixture with the red onion slices in a grill pan. Grill both the onions and mushrooms on low heat for about 5 minutes, flipping the mushrooms half-way through. Remove from heat and slice the mushrooms into strips.

In a small mixing bowl, combine the blue cheese and lowfat buttermilk. Use a fork to crush the blue cheese, stirring it until the dressing is thickened and creamy.

Put the salad mix into a salad bowl. Top with the cherry tomatoes, grilled red onion and mushrooms, and slices of the steak. Drizzle the dressing over the top. Serve immediately.